Blender Pumpkin Cake Recipe
If you're looking for an easy-to-make cake for your Thanksgiving dessert table, try this Blender Pumpkin Cake that comes together in minutes. You'll delight your guests with a recipe that's in the holiday spirit but is something different from pumpkin pie.
Servings: 8 servings
Equipment
- 1 Standard blender High-speed blender not required.
- 1 9" standard cake pan or springform pan
Ingredients
- 1 cup pumpkin puree freshly made or canned
- 1/2 cup honey (Or 6 tablespoons maple syrup)
- 3 large eggs
- 1/3 cup unsalted butter, melted and cooled
- 1/4 cup sour cream (Or plain yogurt)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose Spelt flour (See Cook's Note below if you want to use modern-day all-purpose flour.)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg About 1/8 of a whole nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine-ground sea salt
- Powdered sugar (Used for dusting. Powdered sugar is also known as confectioners sugar or icing sugar.)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan or springform pan.
- In a blender, combine the pumpkin puree, honey, eggs, melted and cooled butter, sour cream (or yogurt), and vanilla extract. Blend until smooth.
- In a separate bowl, whisk together the all-purpose Spelt flour, ground cinnamon, freshly grated nutmeg, cloves, ginger, baking soda, baking powder, and salt.
- Add the dry ingredients to the blender and blend for no more than 60 seconds until the dry and wet ingredients are mixed together. You can stop the blender halfway through and scrape down the sides, if necessary. Avoid overmixing to maintain a light texture.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes in the pan, then transfer to a cooling rack. The cake can be enjoyed warm or allowed to cool completely.
- If desired, dust the cake with powdered sugar before slicing.
- This cake is best enjoyed the day it is made but can be wrapped well and refrigerated for up to 3 days. When ready to eat, rewarm the cake in an oven set to 200°F (93°C) until heated through.
Notes
Cook's Note: If you use modern-day all-purpose flour you will need 1/2 cup of butter.
Find this recipe and video at https://marysnest.com/how-to-make-a-blender-pumpkin-cake/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
Free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
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